Tenshima
What Makes Tenshima Special
About Tenshima
The name Tenshima is a portmanteau: 'Ten' for tempura, and 'Shima' for the chef-owner's family name — a declaration that this restaurant is Chef Shima's tempura. Tokyo-born Takahiro Shima began his culinary journey in Osaka's kaiseki kitchens before mastering tempura, sushi, and teppanyaki over 16 years. His Singapore career included stints at Ginza Tenharu and Tentsuru at The St. Regis — both serious tempura establishments — before opening his own 10-seat counter at Millenia Walk.
What distinguishes Tenshima from casual tempura is its application of kaiseki principles. Seasonal ingredients are sourced from specific regions across Japan — rare mountain vegetables, Kumamoto tiger prawns, sashimi-grade Hokkaido scallops, A5 Miyazaki beef tenderloin — and fried one piece at a time in sunflower oil using only chopsticks. Chef Shima relies on hearing and sight alone to know the precise moment each ingredient is ready. There is no double-cooking, no batch frying. The batter is an almost-translucent veil of low-gluten flour, egg yolk, and filtered water — so thin that the natural colour of each ingredient shows through.
The interior is a ryokan transported to Singapore. Japanese artisans were flown in to install the hinoki countertop and sugi door panels. The extended genkan entrance corridor, adorned with ikebana and Japanese art, deliberately separates Millenia Walk's bustle from the serene dining space. The materials do not retain the scent of frying oil, ensuring guests experience the space with all five senses. With only 10 seats per session, Chef Shima personally serves every diner and adjusts courses to individual preferences — a level of personalisation that defines the Tenshima experience.
Recommended For
Menu & Pricing
All prices before 10% service charge and 9% GST. Menu changes daily based on seasonal availability.
Lunch Omakase
| Lunch Omakase (8 tempura + appetiser, rice, dessert) | S$180++ |
Dinner Omakase
| Dinner Omakase (11 tempura + seasonal, appetiser, rice, dessert) | Contact restaurant |
Typical Tempura Items
| Kumamoto Tiger Prawns | Included |
| A5 Miyazaki Beef Tenderloin (dinner) | Premium |
| Awabi / Abalone (dinner) | Premium |
| Shark's Fin (dinner) | Premium |
| Seasonal vegetables | Included |
| Sea Bream / Tai | Included |
| Hokkaido Hotate / Scallop | Included |
💡 The rice course offers tendon (tempura on rice with homemade sauce from prawn head stock, dashi, sake, brown sugar) or tencha (tempura in dashi broth). Dessert features sweet potato steamed 6-7 hours then dry-aged 2 days.
Practical Information
Dietary Information
Photos
Official photos from ten-shima.com
Location
9 Raffles Boulevard, #01-09 Millenia Walk, Singapore 039596
Ground floor of Millenia Walk. The entrance features an extended genkan corridor — step through and leave the outside world behind.
📍 Open in Google MapsYour Dining Journey
The Genkan — Leaving the World Behind
The extended entrance corridor is deliberate — ikebana, Japanese art, the scent of hinoki and sugi wood. By the time you reach the counter, Millenia Walk has vanished entirely. This transition is part of the experience.
The Ingredient Reveal
Like kaiseki, the meal begins with Chef Shima presenting the day's seasonal ingredients on the counter for inspection. Tiger prawns from Kumamoto, asparagus from Hokkaido, corn from Tokachi — the geography of Japan revealed through ingredients.
The Tempura — Piece by Piece
Each piece is fried individually in sunflower oil with only chopsticks. Chef Shima listens to the sizzle and watches the bubbles. The batter shatters at first bite to reveal the steaming ingredient. The tiger prawn arrives in two acts: the body first, then the head deep-fried until the shell is edible.
Salt, Not Sauce
At Tenshima, tempura is paired with specially-selected salt rather than tentsuyu dipping sauce. Different salts complement specific items. When tempura is this well-executed, it needs nothing more.
The Closing — Tendon, Tencha, and Sweet Potato
The rice course is your choice: tendon or tencha. Then the sweet potato dessert — steamed six to seven hours, dry-aged two days. The kind of detail that captures Tenshima's philosophy: simple ingredients, extraordinary care.
Editor's Note
Tenshima does not hold a Michelin star — we want to be upfront about that. What it offers is a deeply personal fine dining experience centred on tempura. At S$180++ for lunch, this is not everyday — but the craft justifies the price for special occasions. The 10-seat format means Chef Shima remembers returning guests. Book 4-6 weeks ahead. Avoid perfume. It is not the cheapest, but it is among the most sincere.